Zuppa di Zucchine…one of my favourite soups served when I’m with family in Italy. It’s hard to find the right type of zucchini in The Netherlands so I make sure to eat this soup at least one time during a visit in Italy.
I’ve learned so much about the zucchini (and aubergines). Before I was introduced to the Mediterranean culture I wasn’t used to eating zucchini and aubergines that much. Now I can’t imagine my life without these great vegetables. Besides all the diverse recipes you can make with these beauties, the zucchini serve as a good source of Vitamin C.
- 1 kg zucchini
- 2 cubes of vegetable stock
- 2 onions finely chopped
- 2 cloves of garlic, pressed
- 4 tablespoons of red tomato sauce
- 900 ml water
- 5 tablespoons extra virgin olive oil
Recipe Nutrition Facts (Indication)
Fry the onions in some olive oil and add the garlic. Trim the neck and basis of the zucchini then add to the onions and garlic. Add the red tomato sauce, the rest of the olive oil, vegetable stock and water. Stir well and leave to simmer with the lid half on for about 20 minutes. Blend the soup with a hand blender. Enjoy!
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